Caramel Custard 201212178 (Heo Ji Seon _ Jane)

 

Ingredients:

• 1/4 cup granulated sugar
• 3 cups milk, scalded
• 4 beaten eggs
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla

Preparation:

Butter 6 custard cups.Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms; pour immediately into prepared custard cups. Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk; add 1/4 cup sugar and the vanilla; blend well. Pour mixture into custard cups. Set cups in a large, shallow baking pan in a 325° oven. Pour hot water into the large baking pan to a depth of about 1 inch. Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes to serve.